1 (8 oz.) pkg. cream cheese
1 sm. box lemon gelatin
32 graham crackers, crushed
1 lg. can evaporated milk, chilled
1 can crushed pineapple
1 c. sugar
1 c. hot water
1/4 c. melted butter

Soften the cream cheese at room temperature. Beat cream cheese with sugar in a bowl until smooth. Dissolve the gelatin in hot water and chill until thickened. Reserve 2/3 cup cracker crumbs. Mix remaining crumbs with butter and press into an 8 to 10 inch dish. Whip the milk until stiff; then fold in gelatin, sugar mixture and pineapple. Pour into crumb mixture and sprinkle reserved crumbs on top of it. Refrigerate for 2 hours.